Pan con Tomate: Spanish Tomato and Garlic Toast

My dear friend Angel, who hails from Spain's Canary Islands, taught me this recipe. It hails from Catalonia, and is called "Pa amb tomàquet" in Catalán and simply "Pan con tomate" in Spanish. Angel's mother used to make it for him for breakfast, and it's a great way to start your day if, like me, you prefer savory foods in the morning. It also makes a very easy and inexpensive hors d'oeuvre for drop-in guests or parties where you want a large quantity of tasty food that everyone will eat.

This recipe is so simple, I'm not even going to give quantities here! It's amazing how something with so few, common ingredients could be so delicious.

You will need:

• Bread (I prefer a round of ciabatta or other rustic white or sourdough bread. It's ok if it's day old and a little stale, since you'll be toasting it. You can use gluten-free bread for this, but make sure to toast it well.)
• Whole garlic cloves, peeled
• Tomatoes, cut in half
• Olive oil
• Salt
• Optional variations: Black pepper; hot pepper flakes, spicy spanish paprika; capers; jamon serrano, prosciutto, or other salty cured meat; sardines, canned or grilled; chopped parsley; thinly-sliced manchego or other cheese; salted ricotta cheese; chopped cured olives or tapenade; lemon zest; chopped fresh or dried oregano; whole or chopped fresh basil leaves.

Directions:

Slice the bread to about 1/2 inch thick and toast until it's lightly golden brown. When it's cool enough to touch, take a peeled garlic clove and rub it all over one side of the bread. I usually use about 1/3 to 1/2 clove of garlic per large slice of toast.

Now rub the cut side of a tomato half on the bread until the bread turns a pale pink. If your tomato is particularly juicy, I recommend removing the tomato gel and seeds before you rub it on the bread to prevent it from becoming too soggy.  Finish with a healthy drizzle of olive oil and a sprinkle of salt. Add any additional toppings you desire, like jamon, cheese, or herbs. Cut into finger food-sized pieces and serve.

Hint: If you're preparing for a crowd, arrange slices of bread on a sheet pan and toast in the oven under the broiler, watching carefully and flipping over to brown both sides.